Salad, EASTER Salad of roasted vegetables & sprouted quinoa with pomegranate
Nourishing substantial salad
Salad as a complete meal
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Servings: 8ppl
Author: YOKE MARDEWI, WILD SOURDOUGH
Ingredients
Roasted VEGETABLES
1kg JAP or butternut pumpkinwashed, peeled and sliced to 0.5cm
1eachbrocolli, organic if possiblewashed and sliced into 0.5 cm, then separate into flowerettes
1eachcauliflower (large)washed and sliced into 0.5 cm then separate into flowerettes
2tspMurray River pink salt flakesto taste
black pepperfreshly milled, for brocolli
generousdrizzlevincottofor pumpkin
fewsprinklingbaharat spice mixi like Greg Malouf's or Herbie's, for cauliflower
generousdrizzleextra virgin olive oilenough to coat all vegetables
TAHINI Dressing
150mlorganic hulled tahini
75mllemon juiceto get the right salad dressing consistency
100mlextra virgin olive oilaustralian please
50mlpomegranate molasseshoney or maple syrup may be substituted
1tspMurray River pink salt flakesto taste
2-3clovesfresh garlicto taste
black pepperfreshly milled, to taste
TOPPINGS
2-3tbsZa'atarfrom good delis or Herbie's online
1cupfresh pomegranate seeds
1cup marinated goat cheese, optionalMeredith's Dairy is my favourite
1cupactivated nuts of your choice, optionalwalnuts are delicious here
Instructions
Roasted vegetables
Preheat your oven to 180C
In a large bowl, coat the cubed/sliced vegetables with generous drizzle of olive oil, salt and black pepper or spices as listed in the ingredients, to taste.
Roast at 180C for 15-20 minutes until the vegetables started to caramelise and soft to touch but not mushy (this depend on the type of vegetables and the size of each piece)
Cool to room temperature and chill in fridge if preparing ahead of serving, these roastes vegetables can be pre-perepared up to 2-3 days ahead.
Tahini Dressing
Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender or an electric blender
HOW TO SERVE
Use the largest flat serving plate you have, mine is 50cm in diameter.
arrange the roasted veggies in concentric layers
sprinkle the cooked quinoa and fresh pomegranate seeds
drizzle with blobs of tahini dressing
sprinkle the za'atar
and serve with broken up goat cheese feta and walnuts or serve these separately
Enjoy ...xxx